Brunswick Stew

Yield: Makes about 6 quarts

Ingredients

2 1/2 - 3 lbs. chicken

2 stalks celery

1 small onion, whole

2 quarts tomatoes, fresh or canned

1 cup chopped onion

3 medium white potatoes, whole but peeled

1 quart green butter beans (limas), drained (if canned)

1 quart whole-kernel corn, drained (if canned)

5 tablespoons sugar

Salt to taste

Red and black pepper to taste

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Directions:

Place chicken, celery, and whole onions in large kettle. Add quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth and let cool. Discard celery from broth. Remove meat from bones and cut into small pieces. Add tomatoes, chopped onion and whole potatoes to broth. Cook over medium heat. Remove potatoes when cooked, mash and return to broth. Add cut-up chicken, butter beans, corn and sugar. Add salt and pepper. Bring to a boil while stirring. Cover, reduce heat and simmer slowly, stirring occasionally, 3 - 5 hours, until tomatoes have cooked to pieces.

Source: Brunswick (Va.) Chamber of Commerce

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